IN THE CELLAR OF…

Who: Brett Zimmerman, MS

What: Owner of Boulder Wine Merchant

1. Napa Valley Then and Now – This is a brand new, very in-depth book that was written by a friend of mine, Kelli White. Kelli and I worked together at Domaine Select, an importer of fine wines in New York. Kelli is very talented and this book is a cutting edge, up to date look at the region and its top producers. Beware, it is a very think book! Well worth the money.

2. Zalto Glassware – I am a big believer that choosing the right wine glass has a huge impact on how a wine tastes, and is possibly the single most important factor to fully enjoying a glass of wine. The Zalto line of glasses and decanters are among the finest made. They are extremely delicate and it is a decadent experience to enjoy wine out of these beautiful glasses.

3. Boon “Lawn” – This is a gadget for drying baby bottles, but serves as a fantastic wine glass drying rack. Especially for the delicate glasses such as Zalto. You may have to find this gadget on Amazon or Target, as it is not typically found in a wine shop!

4. 2012 Domaine du Comtes Lafon ‘Clos de la Baronne,’ Meursault – The 2012 vintage was a small crop, but the wines are concentrated and juicy. This will be a particularly great vintage for cellaring. The toasted vanilla and dried apple fruit flavors work seamlessly with the traditional fare of Burgundy. (Approachable from now to 5 years, but will certainly develop over the course of time. Best 10-12 years)

5. 2013 Franck Balthazar ‘Chaillots,’ Cornas – The flavors are driven by rich, blackberry and black cherry fruits with hints of smoked meat, blood, violets, and dried herbs both on the nose and palate. This is a brilliant wine with plenty of potential for those who are patient. (Best in 5-10 years, capable of 20 years.)

6. 2011 Massolino Barolo – Stylistically, Massolino Barolo wines offer amazing power and detail. Classic flavors of tar, tobacco, and anise dress the lush core of sour cherry and dried strawberry fruit flavors. Firm tannins and high acidity will make this wine a very long-lived cellar selection, but offers drinkability within the next 2-3 years. (Best in 5-8 years, but capable of aging 20 or more years in the cellar.)